Chile-Cheese Spread

Make this zesty starter up to three days ahead. Serve leftovers on sandwiches.

Ingredients

2 (8-ounce) packages light cream cheese, softened

1 cup (4 ounces) shredded Cheddar cheese

3 green onions, finely chopped

3 canned chipotle peppers in adobo sauce

1 teaspoon adobo sauce from can

1/2 teaspoon Creole seasoning

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon Worcestershire sauce

1/8 teaspoon hot sauce

1/3 cup chopped pecans, toasted

Assorted crackers

Garnishes: green onion curls, pecan halves

How to Make It

Combine cream cheese and next 9 ingredients in a food processor, and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans, and chill 2 hours. Garnish, if desired. Serve with assorted crackers and vegetables.